33results about How to "Soften tissue" patented technology

An exercise device for promoting the natural movement and agility of facet joints in the spinal column. The device is an exercise surface formed by pairs of spherical elements arranged along a longitudinal axis. The spheres are dimensioned such that, when a user lies supine on the exercise surface, the spheres protrude up into the areas near the facet joints along both sides of the spinal column and massage the supportive muscle and ligament tissue that supports the posterior spine. The spherical elements may be freely rotating spheres mounted in a frame or partial spherical elements molded into a base material.

The invention discloses an induction heating and friction stir combined welding method and device for steel butt joint. An induction heating device is arranged in the welding direction of a stir headfor friction stir welding, wherein the induction heating device is used for conducting induction heating on a to-be-welded workpiece. The induction heating device is fixed to a welding arm where the stir head is located through a connecting device, so that the stir head and the induction heating device move synchronously for welding in the welding process. According to the induction heating and friction stir combined welding method and device for steel butt joint, in the welding process, the to-be-welded workpiece is fully preheated in a preheating area in front of the stir head through heat generate by the induction heating device; the stir head which rotates at the high speed is pressed therein along the butt-joint face of the to-be-welded workpiece, so that welding is achieved; induction heating is adopted as an auxiliary heating heat source, so that reliable connection of steels is achieved; welding quality can be guaranteed, and the service life of the stir head can be prolonged;welding cost is lowered; and the induction heating and friction stir combined welding method is a friction stir welding method with induction heating as the auxiliary heat source.

The invention mainly relates to the technical field of food processing, and discloses a preserving method of pickled chili peppers. The preserving method comprises the following steps of preparing rawmaterials; performing fermentation for the first time; performing fermentation for the second time; and performing packing. The method is simple, and the obtained pickled chili peppers are low in salinity, rich in fragrance, moderate in sour and hot degree, soft and crisp in mouth feel, free from any additive, safe and healthy. The species of the pickled chili peppers in the market are increased,and nutrient and health requirements of consumers are met. Fresh chili peppers are thoroughly cleaned, then staged drying is performed, cutting up is performed, and then preserving is performed, so that the moisture of the chili peppers is reduced, and the tissue of the chili peppers is softened; and therefore, the pickled chili peppers are soft and crisp in mouth feel. Soft and mashed mouth feelof conventional pickled chili peppers is changed, the condition that the pickled chili peppers are cut when being eaten is avoided, and the pickled chili peppers are convenient to eat. The chili peppers are cut up, soybean oligosaccharides are added, and then fermentation is performed with lactic acid bacteria, so that the pH is reduced, micromolecular fragrance and nutrient components are increased, and the bright color and the soft and crisp mouth feel of the chili peppers are maintained. Seasoning is added, and then fermentation is performed, so that the pickled chili peppers are rich in mouth feel, the appetite is promoted, and the pickled chili peppers are moderate in sweet and salty degree.

The invention discloses a new technique with two processing steps to protect color and remove the fishy smell of hizikia fusiforme, which is characterized in that color protection liquor is used first for protecting color and removing the fishy smell and then chlorine dioxide bleaching solution is applied to removing color and the smell. The invention is characterized by simple technique, comparatively low cost, little pollution to the environment, which is suitable for commercial production. The two-step method of first color protection and then color removing not only helps hizikia fusiforme to recover the green color as in the sea but also removes most algae smell. In addition, by adopting the processing method of the invention, the tissue of the hizikia fusiforme is softened to give the product a good taste with proper hardness as well as good chaw quality. The color of the product treated by the method of the invention can be preserved for 10 months under the ambient temperature.

The invention relates to a preparation method for low caloric value sweetened bean paste stuffing, including soybean dietary fiber->alkali treatment->dealkalization->stir-frying->proportioning->cooling packaging; the invention utilizes the by-product soybean dietary fiber of bean protein production to process low caloric value sweetened bean paste stuffing, and hydrolyzes the lipid from the soybean dietary fiber through alkali treatment, thus completely removing the bad taste and softening the tissue of soybean dietary fiber and further making soft, fine and refreshing bean paste stuffing. The invention not only fully utilizes the by-product of bean products, but also richens the dietary of people as well as satisfies the life needs of people.

The present invention relates to application of slender dioscin and a pharmaceutical composition containing the slender dioscin. The invention provides application of the slender dioscin to prevention and / or treatment of acute or chronic inflammation, such as the treatment of gynecological inflammation. The invention also relates to application of the slender dioscin as a chinaroot greenbrier effective active component. The invention also relates to a preparation method of the slender dioscin.

The invention relates to a glucosamine joint patch for strengthening bones. The glucosamine joint patch is prepared from the following components in percentage by mass: 2-12% of glucosamine hydrochloride, 0.8-5% of chondroitin sulfate, 0.8-5% of methylsulfonylmethane, 0.2-1% of green lipped mussel powder, 0.2-1.2% of plant flavone, 0.2-1.2% of corydalis tuber saponin, 6-20% of protein powder, 1-3% of complex vitamins, 20-40% of malt sugar, 5-15% of calcium hydrogen phosphate, 1-6% of a flavoring agent, 3-8% of animal oil, 3-10% of vegetable oil, 0.001-0.006% of vitamin D, 0.2% of sodium benzoate, 1-12% of a traditional Chinese medicine extracting solution and the balance of pure water.

The invention discloses a wine decanter. The wine decanter comprises a control circuit board, a water pump, an air pump, a power supply and a switch, wherein the water pump, the air pump, the power supply and the switch are respectively electrically connected with the control circuit board; a water inlet end of the water pump is connected with one end of a first connecting pipe, a water outlet endof the water pump is connected with one end of a second connecting pipe, an air outlet end of the air pump is connected with one end of an air-filling pipe, the other end of the air-filling pipe is connected to any position of the path on a water channel including the first connecting pipe and second connecting pipe; when the switch is triggered to turn on, the water pump and the air pump are started, red wine extracted from the water pump and air injected by the air pump are mixed and contacted in the water channel, so that the red wine is discharged after decanting. Through the implementation mode, the wine decanter can quickly decant wine, improve the drinking taste, and is convenient to clean.

The invention belongs to the field of metal materials, and particularly relates to a heavy-load large-infiltrated-layer gear and a preparation method and application thereof. The gear steel billet comprises the following components in percentage by weight: 0.13 to 0.19 percent of C, 0.17 to 0.37 percent of Si, 0.30 to 0.60 percent of Mn, 1.35 to 1.65 percent of Cr, 4.00 to 4.50 percent of Ni, 0.80 to 1.20 percent of W, less than 0.001 percent of P, less than 0.001 percent of S and the balance of Fe. The heavy-load large-carburized-layer gear is prepared through a series of treatment such as forging, carburizing, cooling, inner surface layer heating, spline arrangement, quenching, subzero treatment and low-temperature tempering. The gear is prepared to solve the problems of high energy consumption and low efficiency in the production process of an existing heavy-load large-infiltrated-layer gear for a coal mining machine, the existing procedure of high-temperature tempering after carburization is omitted, and the inner surface layer is independently heated by adopting an induction coil instead of overall heating of high-temperature tempering, so that the structure of the inner surface layer is softened. The subzero treatment temperature is accurately selected according to components of a carburized layer, the content of retained austenite in the carburized layer is controlled, and the comprehensive performance of the gear is improved.

The invention discloses kale borecole flavored carrot biscuits capable of clearing heat and promoting fluid. The kale borecole flavored carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of orange peels, 9-12 parts of cola, 20-25 parts of kale borecole, 20-25 parts of dried codfish grains, 18-22 parts of wolfberry fruits, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and proper amount of water. The carrot biscuits disclosed by the invention are prepared from abundant raw materials including the carrots, the orange peels, the cola, the kale borecole, the dried codfish grains and the like; the plurality of types of raw materials are reasonably matched and processed, so that the finished-product biscuits contain rich nutrient elements and have a high nutritional value; and in a processing process, a treatment process on the carrots is improved and the nutrition utilization rate of the carrots is improved; and the kale borecole flavored carrot biscuits have the effects of clearing heat and promoting fluid, have a rich cola sweet taste and can provoke the appetite.

The invention mainly relates to the technical field of food processing, and discloses a preparation method of instant dried pumpkin. The method comprises raw material preparation, primary drying, primary fermentation, secondary fermentation, secondary drying, seasoning, and drying; the method is simple, and the obtained dried pumpkin is golden in color, rich in aroma, is soft, tough and chewy, increases deep processed products of pumpkin on the market, does not contain any additives, is safe and healthy, and meets needs of consumers for nutrition and taste; old pumpkin is dried once after washing and slicing to reduce part of moisture, a soy oligosaccharide solution is sprayed, then pumpkin slices are continued to dry to increase the strength of the pumpkin slices to avoid soft and mashedpumpkin in the post-processing; after the primary drying, lactic acid bacteria is inoculated for the primary fermentation to produce rich small molecule nutrients, increase the fresh taste and strength of the pumpkin slices and promote gastrointestinal functions; after adding of a seasoning A, short-term secondary fermentation is performed, the flavor of the pumpkin slices is enriched, consumer appetite is increased; and after the secondary fermentation, low temperature secondary drying is performed, so that the taste is more tough and chewy.

The invention discloses health oat and carrot biscuits. The health oat and carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of orange peels, 20-23 parts of oat kernels, 18-21 parts of sauced carrot heads, 15-18 parts of ham sausages, 3-4 parts of lilacs, 3-4 parts of wax gourd peels, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and proper amount of water. The carrot biscuits disclosed by the invention are prepared from abundant raw materials including the carrots, the orange peels, the oat kernels, the sauced carrot heads, the ham sausages and the like; the plurality of types of raw materials are reasonably matched and processed, so that the health oat and carrot biscuits contain rich nutrient elements and have a good health effect; and in a processing process, technical treatment on the carrots is improved so that the nutrition utilization rate of the carrots can be improved, the nutrient utilization rate of the carrots can be improved, an original taste of the carrots is removed and the health oat and carrot biscuits have an oat flavor when being eaten.

The invention discloses milk flavored carrot biscuits capable of strengthening brain and promoting growth. The milk flavored carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of orange peels, 18-22 parts of degreased milk powder, 20-25 parts of passiflora, 10-14 parts of goose livers, 26-30 parts of edulis canna tubers, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and proper amount of water. The carrot biscuits disclosed by the invention are prepared from abundant raw materials including the carrots, the orange peels, the degreased milk, the goose livers, the edulis canna tubers and the like; the plurality of types of raw materials are reasonably matched and processed, so that the finished-product biscuits contain rich nutrient elements and have health-maintaining and health-care effects, and can strengthen brain and promote growth and development; and in a processing process, technical treatment on the carrots is improved so that the nutrition utilization rate of the carrots can be improved and an original taste of the carrots is also removed.

The invention discloses a pumpkin seed and carrot biscuit capable of regulating blood sugar level. The pumpkin seed and carrot biscuit capable of regulating blood sugar level is prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of citrus peel, 20-23 parts of black soya beans, 15-18 parts of duck blood blocks, 25-30 parts of pumpkin seeds, 20-25 parts of fragrant-flowered garlic moss, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salts and a proper amount of water. According to the pumpkin seed and carrot biscuit capable of regulating blood sugar level, the carrot biscuit is rich in raw materials comprising carrots, citrus peel, black soya beans, duck blood blocks, pumpkin seeds and the like; the various raw materials are processed in a matched manner, so that the finished product biscuit not only contains carotene with a high nutritive value, but also is rich in other nutritional elements, and can reduce blood sugar level; besides, the carrots are treated in the processing process, so that the original rich nutrients are kept, and the nutrient utilization rate is increased.

The invention discloses a sweat-inhibiting odor-eliminating hot spring bathing agent and a preparation method thereof. The preparation method comprises the following steps of: mixing a certain amount of nano calcium carbonate and water, sequentially adding a certain amount of sodium polyacrylate, sodium dodecyl benzene sulfonate, sodium stearate and polyethylene glycol under stirring, filtering, drying, crushing, uniformly mixing powder and a certain amount of sodium chloride and sodium sulfate, and adding a small amount of pigment and essence. The sweat-inhibiting odor-eliminating hot springbathing agent can be directly added into the water during bathing, is extremely convenient to use, does not have any side effect, has the effects of bathing in a hot spring, inhibiting sweat, sterilizing and eliminating odor, and is particularly suitable for people who sweat a lot and have serious peculiar smell.

The invention relates to a preparation method for low caloric value sweetened bean paste stuffing, including soybean dietary fiber->alkali treatment->dealkalization->stir-frying->proportioning->cooling packaging; the invention utilizes the by-product soybean dietary fiber of bean protein production to process low caloric value sweetened bean paste stuffing, and hydrolyzes the lipid from the soybean dietary fiber through alkali treatment, thus completely removing the bad taste and softening the tissue of soybean dietary fiber and further making soft, fine and refreshing bean paste stuffing. The invention not only fully utilizes the by-product of bean products, but also richens the dietary of people as well as satisfies the life needs of people.

The invention discloses a blood lipid reducing coix seed-carrot biscuit. The blood lipid reducing coix seed-carrot biscuit is prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrot, 35-40 parts of citrus peel, 25-28 parts of coix seed powder, 15-17 parts of apple vinegar, 15-18 parts of oyster, 10-13 parts of fermented bean curd, 20-24 parts of palm oil, 5-6 parts of soda powder, 90-100 parts of sugar, 5-6 parts of salt and right amount of water. The blood lipid reducing coix seed-carrot biscuit has the advantages that raw materials are rich and comprise carrot, citrus peel, coix seed powder, apple vinegar and oyster, and multiple raw materials are matched and processed, so that the biscuit finished product is full of nutrients and is beneficial to reducing of blood lipid after being eaten for a long time; besides, technological treatment is carried out on carrot during processing, so that the original rich nutrients are reserved, and nutrition utilization rate is improved.

The invention discloses a shredded coconut stuffing spleen and stomach tonifying carrot biscuit. The shredded coconut stuffing spleen and stomach tonifying carrot biscuit is prepared from the following raw materials in parts by weight: 300-310 parts of flour,120-130 parts of carrot, 35-40 parts of citrus peel, 30-34 parts of shredded coconut stuffing, 20-25 parts of kumiss, 8-10 parts of spirulina powder, 18-21 parts of preserved duck egg, 20-24 parts of palm oil, 5-6 parts of soda powder, 90-100 parts of sugar, 5-6 parts of salt and right amount of water. The shredded coconut stuffing spleen and stomach tonifying carrot biscuit has the advantages that raw materials are rich and comprise carrot, citrus peel, shredded coconut stuffing, kumiss, spirulina powder and the like, and multiple raw materials are matched and processed, so that multiple nutrient elements are contained, the obtained biscuit is full of nutrients, carrot technological treatment is improved during processing, carrot utilization rate is improved, the original taste of carrot is also removed, and health effect of tonifying the spleen and stomach can be realized after the biscuit is eaten.

The invention discloses a fatigue-relieving bell pepper-carrot biscuit. The fatigue-relieving bell pepper-carrot biscuit is prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrot, 35-40 parts of citrus peel, 17-20 parts of chicken skin, 20-25 parts of tremella, 3-4 parts of lemon grass, 26-30 parts of red bell pepper, 20-24 parts of palm oil, 5-6 parts of soda powder, 90-100 parts of sugar, 5-6 parts of salt and right amount of water. The fatigue-relieving bell pepper-carrot biscuit contains carrot, citrus peel, chicken skin, tremella, red bell pepper and the like, and multiple raw materials are matched and processed, so that the biscuit finished product is rich in carotene with high nutritional value, is also rich in other nutrient elements and is high in nutritional value; meanwhile, carrot technological treatment is improved during processing, so that utilization rate of carrot is improved, and health effect and fatigue relief can be realized after the biscuit is eaten for a long time.

The invention discloses a new technique with two processing steps to protect color and remove the fishy smell of hizikia fusiforme, which is characterized in that color protection liquor is used first for protecting color and removing the fishy smell and then chlorine dioxide bleaching solution is applied to removing color and the smell. The invention is characterized by simple technique, comparatively low cost, little pollution to the environment, which is suitable for commercial production. The two-step method of first color protection and then color removing not only helps hizikia fusiforme to recover the green color as in the sea but also removes most algae smell. In addition, by adopting the processing method of the invention, the tissue of the hizikia fusiforme is softened to give the product a good taste with proper hardness as well as good chaw quality. The color of the product treated by the method of the invention can be preserved for 10 months under the ambient temperature.

The invention belongs to the technical field of food processing and in particular relates to pear and bean sprout composite beverage and a preparation method thereof. Bean sprouts are ground and then are immersed into a mixed solution for leaching; the bean sprouts are mixed with pear juice, and therefore, nutritional components in the bean sprouts can be fully extracted, and human absorption is promoted; furthermore, the beany flavor of the bean sprouts is avoided, and the beverage tastes good and has unique flavor. Pullulanase, tannase and beta-glucosidase in a complex enzyme of the pear and bean sprout composite beverage are simultaneously used; the utilization rate of nutritional substances in the bean sprouts is increased, the expiration date of the beverage is greatly prolonged, and an unexpired active effect is achieved. Fixation is executed before juicing so as to passivate the activity of the enzyme and stop reaction of the enzyme, so that the beany flavor can be eliminated, and deodorization can be realized, and therefore, the aim of improving the sensory quality of the beverage can be improved; meanwhile, tissues can be softened through the fixation, and the juice output rate is increased.

The invention discloses red grape flavored carrot biscuits capable of tonifying qi and maintaining beauty. The red grape flavored carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of orange peels, 20-24 parts of rape pollen, 20-24 parts of bean curd sheet powder, 17-20 parts of whitebait sauce, 30-34 parts of red grapes, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and proper amount of water. The carrot biscuits disclosed by the invention are prepared from abundant raw materials including the carrots, the orange peels, the rape pollen, the whitebait sauce, the red grapes and the like; a plurality of types of raw materials are reasonably matched and processed, so that the red grape flavored carrot biscuits contain abundant nutrients and more nutrient elements, and have the effects of tonifying qi and maintaining beauty after being eaten for a long period; technical treatment on the carrots in a processing process can improve the nutrition utilization rate of the carrots; and the orange peels are matched and can be used for removing an original taste of the carrots, so that the taste is relatively good.

The invention discloses toasted ginger slice and carrot biscuits. The toasted ginger slice and carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of orange peels, 25-30 parts of dried ginger slices, 20-24 parts of malt, 15-18 parts of quail egg liquid, 20-23 parts of turnjujube, 20-24 parts of palm oil, 5-6 parts of soda powder, 90-100 parts of sugar, 5-6 parts of salt and proper amount of water. The carrot biscuits disclosed by the invention contain rich raw materials including the carrots, the orange peels, the dried ginger slices, the quail egg liquid, the turnjujube and the like; a plurality of raw materials are reasonably matched and processed, so that the biscuits not only contain rich carotene with a high nutritional value, but also contain other nutrient elements; and the carrots are technically processed in a processing process, so that the utilization rate of the carrots is improved, and the biscuits have a toasted flavor and can provoke appetite.

The invention discloses a pigeon meat energizing qi deficiency tonifying carrot biscuit. The pigeon meat energizing qi deficiency tonifying carrot biscuit is prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrot, 35-40 parts of citrus peel, 6-7 parts of mustard, 26-30 parts of pigeon meat, 15-18 parts of sticky rice, 20-24 parts of miracle fruit, 20-24 parts of palm oil, 5-6 parts of soda powder, 90-100 parts of sugar, 5-6 parts of salt and right amount of water. The pigeon meat energizing qi deficiency tonifying carrot biscuit has the advantages that raw materials are rich and comprise carrot, citrus peel, pigeon meat, sticky rice, miracle fruit and the like, and multiple raw materials are matched and processed, so that the biscuit finished product is rich in carotene with high nutritional value and is also rich in other nutrient elements; meanwhile, carrot technological treatment is improved during processing, so that utilization rate of carrot is improved, and physical health is benefited and energizing and qi deficiency tonifying can be realized after the biscuit is eaten for a long time.

The invention discloses onion flavored carrot biscuits capable of resisting ageing and promoting metabolism. The onion flavored carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of orange peels, 20-25 parts of white sesames, 8-10 parts of selenium-rich green tea powder, 25-30 parts of yellow peaches, 18-20 parts of onions, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and a proper amount of water. The carrot biscuits disclosed by the invention are prepared from abundant raw materials including the carrots, the orange peels, the white sesames, the selenium-rich green tea powder, the onions and the like; a plurality of types of raw materials are reasonably matched and processed, so that finished biscuit product contains rich carotene with a high nutritional value and also contain other rich nutrient elements; and technical treatment on the carrots in a processing process can improve the nutrition utilization rate of the carrots; and the onion flavored carrot biscuits have health effect after being eaten for a long period, and have the effects of resisting ageing and promoting metabolism.

The invention belongs to the field of fruit and vegetable quality detection, and relates to a method for determining the content of soluble solids in pumpkin fruits, which comprises the following steps: cutting pumpkin fruits into small blocks, freezing at low temperature, completely unfreezing to obtain softened small pumpkin blocks, squeezing the completely unfrozen small pumpkin block juice by using a squeezer, and measuring by using a refractometer to obtain contents of the soluble solid of the pumpkin fruits. According to the morphological characteristics of pumpkin pulp, freezing pretreatment is carried out on a pumpkin object to be detected, the cell membrane structure is destroyed, so that cell contents flow out, the refractometer is used for directly measuring the content of soluble solids, the feasibility, convenience and accuracy of a measurement result are ensured, and the method is simple and easy to operate and has high practical value. The method can be used for measuring the soluble solid content of pumpkin fruits.

The invention discloses jujube and tea flavored carrot biscuits capable of tonifying heart and moistening lung. The jujube and tea flavored carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of orange peels, 18-20 parts of grape seeds, 25-28 parts of ziziphus jujubes, 6-8 parts of litsea coreana, 20-24 parts of water chestnuts, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and proper amount of water. The carrot biscuits disclosed by the invention are prepared from abundant raw materials including the carrots, the orange peels, the grape seeds, the ziziphus jujubes, the litsea coreana and the like; the processed finished-product biscuits contain carotene with a high nutritional value, and have certain health-maintaining and health-care effects; and furthermore, technical treatment on the carrots in a processing process removes an original taste of the carrots and the health oat and carrot biscuits have a jujube and tea flavor when being eaten.

The invention discloses liver-tonifying and eyesight-improving carrot biscuits. The liver-tonifying and eyesight-improving carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of citrus peel, 26-29 parts of wheat germ powder, 18-20 parts of fish roe, 25-30 parts of Lonicera caerulea, 20-24 parts of spinach leaves, 20-24 parts of palm oil, 5-6 parts of soda powder, 90-100 parts of sugar, 5-6 parts of salt and proper amount of water. The liver-tonifying and eyesight-improving carrot biscuits have rich raw materials such as carrot, citrus peel, wheat germ powder, fish roe and the like, contain carotene having high nutritional value and have efficacies on tonifying liver and improving eyesight; and the original rich nutrition of the carrot is kept during processing, and the original taste of the carrot can be removed by combining the citrus peel so that the biscuits have good taste.

The invention provides a processing method of a meat product. The method comprises the following steps that fresh yak meat is refrigerated until the internal and external temperatures are 0-5 DEG C, feed liquid with the same temperature is injected into the yak meat, vacuum tumbling is carried out, immersion fermentation is carried out in fermentation liquid, the yak meat is taken out, and vacuumpackaging is carried out to obtain a yak meat product with favorable mouthfeel and good storage stability. The method is technically characterized by preparing the feed liquid and the fermentation liquid, wherein the feed liquid is prepared from green papaya, hippophae rhamnoides fruits, wild radix puerariae and the like as raw materials, and the fermentation liquid is prepared from quinoa, yak milk, okra and the like as raw materials through mixed fermentation of aspergillus oryzae and acetobacter pasteurianus.